Macaroni and Cheese

1 lb elbow macaroni
1 c dry bread crumbs
1/4 c fresh flat-leaf parsley, finely chopped (optional)
1/4 c olive oil
3 tsp salt
1/4 tsp black pepper
5 Tbsp butter
1/2 c all-purpose flour
6 c milk
3 1/2 c (about 14 oz) grated sharp cheddar cheese

Heat oven to 400 degrees. Grease a 9"x13" baking dish. Cook macaroni until almost tender but still firm, about 2 minutes less than package directions. Drain and rinse under cold water.

Meanwhile, in a small bowl, combine bread crumbs, parsley (if using), oil, 1 tsp salt and pepper; set aside.

In a saucepan, over medium heat, melt butter. Stirring constantly, add flour and cook for 3 minutes; mixture will clump. Still stirring constantly, add milk slowly. Cook 7 minutes. Add cheddar and remaining salt and cook, stirring, until thick and creamy, about 5 minutes. Add macaroni and combine. Transfer to baking dish and top with bread crumb mixture.

Bake until golden and bubbling slightly around the edges, about 25 minutes.

VARIATION
Vary the flavor of the bread crumbs by replacing parsley with thyme or oregano, or omit herbs.

NOTES
From Real Simple.
Untried.